{"id":283,"date":"2015-09-25T08:58:13","date_gmt":"2015-09-25T12:58:13","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=283"},"modified":"2015-10-14T12:45:30","modified_gmt":"2015-10-14T16:45:30","slug":"kimchi-dubu","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/kimchi-dubu\/","title":{"rendered":"Kimchi Dubu"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-284 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/Screen-Shot-2015-09-23-at-12.39.21-PM-e1443141639852.png\" alt=\"\" width=\"364\" height=\"448\" \/><\/p>\n<p style=\"font-size: 10px;\">Kimchi Dubu by Chef Deuki Hong<\/p>\n<p>Chef Deuki Hong&#8217;s <strong>Kimchi Dubu<\/strong>: Homemade soft dubu with kimchi bacon compote, toasted sesame seeds, gold squash shoots, micro perilla leaves, and perilla salt.<\/p>\n<p>Kimchi Dubu is a Korean dish that balances and combines the tangy flavors of Kimchi with the mellow flavors of Dubu.<\/p>\n<p>Chef Deuki Hong presented his Kimchi Dubu at the 2013 Food Network New York City Wine and Food Festival&#8217;s Grand Tasting, showcasing Korean fermentation to a distinguished group of connoisseurs.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-316\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/Screen-Shot-2015-09-23-at-12.37.59-PM-676x1024.png\" alt=\"chefs-society-korean-fermentation-deuki-hong-kimchi-dubu\" width=\"362\" height=\"548\" \/><\/p>\n<h4><strong>Kimchi Dubu Recipe from Chef Deuki Hong<\/strong><\/h4>\n<p>(Servings for 4)<\/p>\n<h5><strong>For Dubu:<\/strong><\/h5>\n<p>200 mL Fresh soy milk (no preservatives)<br \/>\n1 mL Gypsum or Liquid Nigari (magnesium chloride)<br \/>\nCombine the cold soymilk and coagulant and mix well. Pour into 4 oz. custard cups and place in<br \/>\nsteamer for 15 minutes or until tofu is set firm. Place in refrigerator and cool for at least 2 hours.<\/p>\n<h5><strong>For Kimchi Compote:<\/strong><\/h5>\n<p>1 c. Kimchi (old fermented), small dice<br \/>\n1\/2 c. Onions, small dice<br \/>\n1\/2 c. Bacon (heavy smoked), small dice<br \/>\n2 T. Gochujang<br \/>\n1\/2T. Sweetened cooking rice wine<br \/>\n1 T. Sugar<br \/>\n1 T. Apple cider vinegar<br \/>\n1 T. Kimchi juice<br \/>\n1. In a small bowl, combine the Gochujang, mirin, sugar, Kimchi juice, apple cider vinegar and reserve<br \/>\n2. In a large saut\u00e9 pan, render out bacon and take out bacon bits and reserve<br \/>\n3. Sweat onions in bacon for 5 minutes. Then add Kimchi and cook out for another 5 minutes.<br \/>\n4. Take off heat and immediately add the Gochujang mixture<br \/>\n5. Cool and reserve<\/p>\n<h5><strong>For Perilla Salt:<\/strong><\/h5>\n<p>20 pc. Perilla Leaves<br \/>\n1\/4 c. Salt<br \/>\n1. Layout perilla leaves on a plate with paper towel to cover the leaves.<br \/>\n2. Dry out in microwave in 30 second increments until completely dry<br \/>\n(usually 4 times a total of 2 minutes)<br \/>\n3. Mix the leaves and salt in a blender until powder like.<\/p>\n<h5><strong>For Garnish:<\/strong><\/h5>\n<p>Sesame Seeds; Toasted<br \/>\nMicro Greens<br \/>\nPerilla Salt<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kimchi Dubu by Chef Deuki Hong Chef Deuki Hong&#8217;s Kimchi Dubu: Homemade soft dubu with kimchi bacon compote, toasted sesame seeds, gold squash shoots, micro perilla leaves, and perilla salt. Kimchi Dubu is a Korean dish that balances and combines the tangy flavors of Kimchi with the mellow flavors of Dubu. Chef Deuki Hong presented [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,7,4,8],"tags":[60,255,254,154,65,64,292,61,62,12,24,152,26],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/283"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=283"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/283\/revisions"}],"predecessor-version":[{"id":871,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/283\/revisions\/871"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/284"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=283"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}